Gingerbread

1. Heat the oven to 150°C, gas mark 2/3. Grease a 17.5cm/7” square baking tin and line the base and sides with greased greaseproof paper.

2. Sift the flour, bicarbonate of soda, salt, ginger and cinnamon into a mixing bowl and set aside.

3. Gently heat the cooking fat, Fruisana, golden syrup and treacle in a saucepan until the fat has melted, then blend together. Allow to cool.

4. Lightly mix the eggs and milk and stir into the melted mixture. Add the mixture to the sifted flour and beat with a wooden spoon until the batter is smooth. Stir in the sultanas.

5. Pour the mixture into the prepared tin and spread level.

6. Place in the centre of the preheated oven and bake for 1 hour until well risen and firm to the touch. Allow to cool for 30 minutes.

7. Lift out cake and place on a wire rack to cool completely.

8. Wrap cake in kitchen foil and store for 2 days before serving or store for 1 week if you prefer a sticky gingerbread.

Makes one 17.5cm/7” square cake

225g plain flour
10ml bicarbonate of soda
2ml salt
15ml ground ginger
5ml ground cinnamon
75g white cooking fat
100g Fruisana Fruit Sugar
100g golden syrup
100g sultanas
75ml milk
100g black treacle
2 eggs